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This chef-crafted recipe uses a time-honored technique of cooking the salmon in parchment paper to keep it moist. While it bakes, you have time to make the asparagus ribbon garnish that will finish the dish beautifully.

10. Divide salmon, asparagus and rice pilaf between four plates or bowls and serve.

Tip: To make asparagus ribbons all that is needed is a vegetable peeler. Holding each spear by its cut end, slide the peeler down the spear to shave strips off the asparagus, slicing away from you. To prepare, sauté strips in olive oil for 4-5 minutes and serve.